Combine the cake flour, salt and baking powder in a bowl.
Beat the eggs and milk together in a separate (larger) bowl.
Gradually add the dry ingredients, beating all the time.
Beat in the cream, followed by the melted butter or oil, and finally the brandy.
Pre-heat a heavy based frying pan and grease lightly with oil.
Pour a thin layer of the batter into the pan, tilting it to distibute the batter evenly.
Bake on one side until lightly browned, about 2 minutes, then turn over and bake for another minute.
Turn the pancake onto a plate and keep warm over a saucepan of boiling water or covered in the oven at 100?C.
Continue until all the batter is used.
Leave the batter to stand for one hour before making the pancakes.
The pan only needs to be greased once, discard (or guzzle) the first pancake as this is generally heavy and best not served.
Use a 50ml / 60ml measuring cup for each pancake
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1843g)|
|Recipe Makes: 20 Servings|
|Calories from Fat: 332 (32%)|
|Amt Per Serving||% DV|
|Total Fat 36.9g||49 %|
|Saturated Fat 22.8g||114 %|
|Monounsaturated Fat 1.4g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 168.2mg||52 %|
|Sodium 1091.5mg||38 %|
|Potassium 3360.5mg||88 %|
|Total Carbohydrate 101.4g||30 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 101.2g|
|Protein 73.3g||105 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1038
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